CELEBRATION CAKES
DON’T TRIP ON THE DRIP EFFECT! MAKE SURE YOUR CARAMEL IS COMPLETELY COOL, DRIZZLE OVER THE CENTRE OF THE CAKE AND SPREAD SO IT RUNS GENTLY OVER THE EDGES
COOKIE DOUGH CHOCOLATE CAKE WITH CARAMEL DRIZZLE
SERVES 15
500g unsalted butter, softened
2½ cups (550g) caster sugar
2 tsp vanilla extract
8 eggs
2⅔ cups (400g) self-raising flour
1 cup (100g) good-quality cocoa powder
1 cup (250ml) milk
½ tsp baking powder
¾ cup (185ml) Kahlúa
COOKIE DOUGH FROSTING
1½ cups (330g) caster sugar
4 eggwhites
500g unsalted butter, chopped, softened
2 cups (200g) milk powder
1 tbs vanilla extract
250g dark chocolate chips, roughly chopped
100g cacao nibs
CARAMEL DRIZZLE
1 cup (220g) caster sugar
100g salted butter
½ cup (125ml) pure (thin) cream
Preheat oven to 180°C. Grease three 20cm round cake pans and line with baking paper.
Place butter and sugar in a stand mixer fitted with the paddle attachment. Beat on high for 5 minutes or until pale and thick. Add vanilla, then eggs, 1 at a time, beating well after each addition. Add half the flour and beat on low to combine. Combine cocoa and milk in a bowl, then add to stand mixer and beat to combine. Add baking powder and remaining flour, and beat to combine, then divide batter among prepared pans. Bake for 1 hour or until a skewer inserted comes out clean. Set aside in pans to cool completely, then remove from pans and trim tops to level. When cool, brush each cake with ¼ cup (60ml) Kahlúa. Chill until ready to assemble.
For frosting, place sugar and eggwhites in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Stir until sugar dissolves. Transfer to a stand mixer fitted with the whisk attachment. Whisk on high for 10 minutes or until thick, glossy and cooled. Add butter, one piece at a time, whisking well after each addition. Continue to whisk until very thick, then whisk in milk powder, vanilla and 1 tsp salt flakes until smooth.
Transfer two-thirds of the frosting to a separate bowl and combine with the chocolate chips and cacao nibs. Place one cake on a cake stand. Spread with 1½ cups choc chip frosting, then top with another cake. Repeat layers, finishing with remaining cake. Spread plain frosting around cakes to seal in
